Today was almost tragic. I carried my (Aaron's) SLR camera to Alt Summit with me. I mostly left it in my car wrapped in a sweatshirt and only took it out when I needed it for practice during a design camp. I was so. freaking. careful.
I got home late last night and stuck the camera in my suitcase on top of my clothes. Today I moved it to my air mattress so I could change. I somehow managed to bump the mattress and the camera fell on to the concrete floor and...
I almost cried. I sent a panicked text with the above picture to Aaron and he asked if it was the actual lens or the UV filter. I did a little investigating and thought it was probably the UV filter but handed it directly over to my brother-in-law when he got home from work (he knows WAY more about cameras than I do). He confirmed that it WAS the UV filter (proof that God loves me) and that the actual lens seemed like it might be fine. It refused to come off though...it seemed to be dented in place. So Sam did some surgery.
He busted all the old glass pieces out and, miracle of miracles...it's fine.
While I was freaking out and Sam was carefully pulling out glass pieces, Nikki calmly baked in the background. I took a few pics with the smashed up lens (wanted to make sure the camera itself still worked) and the results were kind of cool.
I mean, not cool enough to keep a cracked UV filter on the lens, but it was fun for a minute while we waited to Sam to come home and save my behind.
A batch of cookies was just cooling to the point of edibility when Sam handed my salvaged lens back to me. I JUST took a food styling and photography class at Alt Summit, so I got back to taking pictures.
My lens is fine AND I got cookies afterward. This is why I like Nikki and Sam, people.
Maple Snickerdoodlesslightly adapted from All Recipes
For the cookies
2 c flour
1 1/2 t baking powder
1/4 t baking soda
1 1/2 t ground cinnamon
1/2 c butter, softened
3 T real maple syrup
1/2 c white sugar
1/2 c brown sugar
1 T cinnamon
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, cream together the butter and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together about 1/2 c white sugar, brown sugar, and cinnamon. Roll dough into 1 inch balls, and roll the balls in the sugar and cinnamon mixture. Place cookies 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.